She-Crab Soup

Yield: 20 Servings

1⁄2 cup unsalted butter
4 large onions minced
4 stalks celery chopped
4 Tbsps. minced garlic
2 Tbsps. lobster base
1⁄4 cup dry sherry
1⁄3 cup flour
6 cups of fish or stock, heated
6 cups of heavy cream
6 cups milk
3 Tbsps. Sriracha Sauce
2 Tbsps. Cholula Sauce
3 Tbsps. Worcestershire Sauce
1 Tbsp. sea salt
3⁄4 tsps. pepper
1⁄4 cup cream  
1 cup chopped green onions
6lbs crab meat

1. Combine butter, onions, celery and garlic In large pot and sautee until tender.
2. Stir in lobster base and dry sherry. Add flour.
3. Slowly add heated stock and stir rapidly. Bring to simmer then add heavy cream and milk.
4. Add Worcestershire, Sriracha & Cholula Sauces, salt and pepper to taste.
5. Add cream sherry to taste.
6. Add crab meat and serve. Garnish with chopped green onions.

Photo and recipe: St. Joseph's